Sample Menus

‘The menus below reflect Jacqui’s enthusiasm for using both local and seasonal Sussex produce. All her dishes are lovingly prepared from scratch, with no short cuts taken. Jacqui enjoys meeting clients prior to their event to discuss individual requirements and tailoring menus to suit the occasion. Prices quoted will reflect this personal service’.

Canapé Menu A

Poached and smoked salmon with horseradish, crème fraiche And dill in filo tartlets
Roast carrot, squash, cumin and feta puree on Parmesan biscuit with sour cream topping
Roast topside of beef served rare in mini Yorkshire puddings with horseradish cream
Empanadas (served warm)
mini hot water crust pastries filled with Chorizo and goats cheese served hot
Creamy Gorgonzola topped with a red wine poached pear on crostini
Smoked trout and horseradish cream on home-made puff pastry
Sweet potato and ginger spring rolls
Broad bean and herby goats cheese crostini
Thai style fishcakes
Beetroot and walnut hummus in a filo basket with sour cream topping
Spicy pea and potato samosas
Prawn, chilli, ginger, garlic and coriander spring rolls
(choose 5 from the selection)

Canapé Menu B

Cheddar and fresh rosemary mini muffins (served warm)
Hot puff pastry bites with Colston Bassett stilton
Pea guacamole on mini rice crackers
Devils on Horseback (hot)
Creamy goat’s cheese tartine topped with roasted red and yellow peppers
Locally smoked mackerel pate in filo tartlets
Tomato, chilli and basil salsa in filo tartlets
Black olive tapenade on polenta squares
Mushroom a la crème in a filo tartlet (served warm)
Chicken liver pate crostini
Bacon and cheddar puff pastry bites
Smashed cannellini bean, garlic and parsley crostini
Roast Mediterranean vegetables in a filo basket with home-made parsley pesto
(choose 5 from the selection)

Canapé Menu C

Artichoke and white bean dip with fresh parsley
Lemony chick pea hummus
Broad bean, mint and feta cheese dip
Beetroot and walnut hummus (hot)
Carrot, orange and dill hummus
Served with spicy pitta crisps and vegetable crudité
(choose 3 from the selection)

Starter Menu

Antipasti platter (for sharing)
To include coppa, Milano and fennel salamis with baby leaves, home-made hummus olives, semi dried tomatoes and mini mozzarella. Served with artisan sourdough bread and South Downs’ butter

Provencal terrine served with baby leaf salad, crusty bread and a tomato and basil salsa
Terrine made of three layers – courgette and marjoram, tomato and basil and spinach and nutmeg with a little gruyere cheese between the layers

Platter of locally smoked fish
For example: Salmon, Gravadlax, eel, trout, and mackerel. Served with accompaniments – cucumber relish, horseradish cream, sweet mustard and dill pickle Local artisan breads and South Downs’ butter

Rosettes of locally smoked salmon or Gravadlax filled with poached salmon mousse and fresh dill
Served with crusty bread and tomato concasse

Crispy parsley crusted tiger prawns, served with a rocket salad and tomato and chilli jam and crusty bread
Breadcrumbs blitzed with lots of fresh parsley for a lovely green colour

Roasted pepper, olive and local goats’ cheese tart, served with baby leaf salad and Balsamic vinaigrette
Short crust pastry tart, filled with a red pepper puree then roast yellow pepper dice and olive pieces. Finished with slices of goats cheese and melted in the oven.


Hot Menus

(price dependent on choices selected. A personal quotation available on request)

Braised pork with cider and apples
Local pork shoulder cooked slowly in Sussex cider with carrots, onions and celery. The sauce finished with a hint of double cream and slices of local apples caramelised

Thai yellow curry of chicken with sweet potato
Free-range chicken pieces cooked in a home-made curry paste of cumin, coriander and fennel seed with chilli and garlic, finished with coconut milk, palm sugar, fish sauce and sweet potatoes with lots of fresh coriander

Beef Rendang
A hot and sour curry made with a home-made spice paste, tamarind, coconut milk and toasted kerrisk

Steak and ale pie topped with Jacqui’s home-made puff pastry
Pieces of local Sussex braising beef cooked slowly in Black Sheep beer with carrots, onions and garlic

Chicken and leek pie topped with Jacqui’s home-made puff pastry
Locally reared chicken cooked slowly in a home-made chicken stock with carrot, onion and celery for flavour. Finished in a rich veloute sauce with sautéed chestnut mushrooms and lots of fresh parsley

Almond beef curry
Made with freshly roasted cumin, cardamom, ginger, chilli, onions and garlic finished with ground almonds, yoghurt and fresh coriander

Chicken and mushroom casserole with cider
Pieces of locally reared chicken breast cooked in vintage Sussex cider with chestnut mushrooms, lots of fresh parsley and a hint of cream

Chicken with olives and preserved lemon
Locally reared chicken, cooked slowly with preserved lemons, cumin, ginger, coriander, saffron, parsley and Kalamata olives. Red pepper dice added for colour

Portuguese pork, bean and Chorizo casserole
Pieces of free-range, local pork, ham hocks and bacon cooked slowly with Chorizo, peppers, tomatoes, smoked paprika and cannelloni beans

Lamb Tagine with Medjool Dates
Local Sussex lamb shoulder marinated in saffron and cinnamon then cooked slowly with tomato, onions, garlic, spice mix and finished with almonds, Medjool dates and raisins

Fish Pie
Pieces of cod, smoked haddock, Scotch salmon fillet and tiger prawns in a rich Mornay sauce flavoured with lots of fresh dill. Topped with creamy mashed potato and a cheddar crust

Parsley crusted salmon fillet served with pepperonata
A slow cooked stew of red and yellow peppers, tomatoes, onions, garlic cannellini beans. Finished with fresh basil pesto

Potato, tomato, spinach and chickpea curry
Spiced with cumin, fenugreek, ginger, chilli and paprika

Chermoula Aubergine
Aubergine with home-made chermoula spice paste, roasted. Topped with bulghur wheat, sultanas, preserved lemon and fresh coriander with a yoghurt dressing

Red and Yellow peppers stuffed with Quinoa
Filling made with quinoa, diced summer vegetables, tamari, lemon juice, soy, fresh parsley and topped with toasted almonds


Fork Buffet

Sussex topside of beef, served medium rare

Perrets Farm turkey breast, braised and sliced

Ham carved from the bone

Selection of home-made quiche and tarts
For example quiche Lorraine goats cheese and spinach, smoked salmon and asparagus

Fritatta with Nutknowle goats cheese, spring onion, peas, chard and asparagus; with fresh dill and parsley

Pork, spinach and herb terrine
A rough texture pate made from different cuts of pork and bacon with pigs liver. Using fresh parsley, sage, rosemary and thyme

Jacqui’s home-made pork pie
Made with hot water crust pastry and served sliced

Savoury gateau Pithivier
Puff pastry filled with cooked risotto rice, sundried tomatoes, goats cheese, fresh summer herbs and roasted peppers, squash and courgettes.

Chicken and ham pie
Chicken breast and smoked ham hocks set with gelatine and made with hot water crust pastry

Served with locally produced chutney, relish and mustard

Hot roast new potatoes with rosemary,

Couscous salad with Mediterranean roast vegetables, fresh basil pesto and fresh parsley,

A salad of green and yellow sauté courgettes, French beans, baby leaves and finely sliced radish; finished with a dressing of tahini, orange juice and zest and olive oil.

Summer salad of blanched, peas, French beans, double podded broad beans, fennel shavings and rocket; finished with classic mustard French dressing

Baby leaf salad with radish and courgette ribbons and a French dressing

Roasted cauliflower & hazlenut Salad

Roasted cauliflower florets, cinnamon and all spice with baby leaves, flat leaf parsley, toasted hazlenuts, celery, pomegranate seeds and a light sherry vinegar and maple syrup dressing

Roasted Sweet potato & fresh figs

Roasted sweet potato wedges with spring onion, chilli, crumbled local goats cheese, fresh figs and a balsamic reduction dressing

Mango, spinach and toasted buckwheat salad

Baby spinach, fresh mango, lime zest, raisins, a hint of chilli and allspice with fresh coriander and toasted buckwheat

Mango and curried chickpea salad with fresh coriander

Roast butternut squash with roasted red onion, tahini and za'atar

Greek salad
Kalamata olives, cucumber, cherry tomatoes and feta cheese

Cherry tomato salad with cucumber, shallot, capers and mint

Pasta salad made with fresh cherry tomatoes, sun blush tomatoes, and tomato pesto, finished with lots of fresh basil

Dessert Menu

Squidgy chocolate sponge roulade with chocolate mousse and cream
Served with seasonal strawberries, raspberries and blueberries

Belgian chocolate torte
Using 70% Belgian Callebaut chocolate with double cream to make the topping, on a light sponge base. Served with seasonal strawberries, raspberries and blueberries

Tarte au citron
A short crust pastry tart filled with a very lemony custard; topped with crystallised lemon peel. Served with lightly whipped cream

Baked vanilla cheesecake with blueberries
Served with jugs of single cream

Glazed pear and frangipane tart
Served with jugs of single cream

Passion fruit and lemon curd meringue roulade
Home-made meringue roulade filled with a light lemon curd and passion fruit cream

Blush meringues made with crystallised rose petals, served with summer berries and Chantilly cream

Lebanese rose and orange cheesecake
Served with lightly whipped Chantilly cream



Finger Buffet Menu – A:
Selection of freshly made white and granary sandwiches filled as follows:

Poached and smoked salmon with crème fraiche and dill
Coronation chicken with baby leaves
Hummus with rocket
Egg mayonnaise with chives
Bacon, lettuce and tomato
(choose 4 from the selection)

Filo tartlets filled with roast Mediterranean vegetables
Cheddar cheese scones with rosemary
Individual mushroom and thyme leaf quiches
Slices of home-made pork pie
Mini ‘pasties’ filled with feta, spinach and sun blush tomatoes

Selection of cakes served as individual bite size portions for example:
Coffee and walnut cake
Carrot cake
Fruit scones with jam and cream
Pink and coffee flavoured macaroons (two sandwiched with cream)
Tunisian orange cake with cinnamon
Chocolate almond cake with chocolate ganache

Tea and coffee

Finger Buffet Menu – B:
Selection of freshly made white and granary sandwiches filled as follows:

Cheddar cheese with tomato relish
Honey roast ham with lettuce tomato
Smoked mackerel pate with cucumber
Egg mayonnaise with chives
Creamy goats cheese with roasted peppers
(choose 4 from the selection)

Individual traditional ‘quiche Lorraine’
Home-made sausage rolls made with free-range pork
Cheddar cheese scones with rosemary
Mini savoury muffins with bacon, red onion and rosemary
Italian kebabs
made with cherry tomato, basil leaf, olive and cucumber

Selection of cakes (served as individual bite size portions) for example:

Caramelised almond squares
Lemon drizzle cake
Fruit scones with jam and cream
Victoria sponges with raspberry jam
Chocolate brownies

Tea and coffee